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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2010; 38(4): 467-474

당귀.지황.홍삼 첨가에 따른 발효 청국장의 기능성 변화 연구

Changes in the Functionality of Cheonggukjang During Fermentation Supplemented with Angelica gigas, Rehmanniae Radix, and Red ginseng

Eun-Ji Choi , Jung-Sook Lee , Hung-Bae Chang , Mee-Sook Lee , Hae-Dong Jang and Young-In Kwon

Department of Food and Nutrition, Hannam University, 1Geumsan Agriculture Development & Technology Center, 2Department of Bio Quality Control, Korea Bio Polytechnic, 3Department of Food and Nutrition, Hannam University, 4Department of Food and Nutrition, Hannam University, 5Department of Food and Nutrition, Hannam University

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Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit ${alpha}$-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter's color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).

Keywords: Cheonggukjang, alpha-amylase inhibition, antioxidant, fermentation, Angelica gigas, Rehmanniae radix, Red ginseng

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